Smoky Romesco Sauce Recipe (A Spanish Classic)

Romesco sauce has a bit of a scrappy origin story. Catalan fishermen on the Spanish coast created it to serve with fish that was a day (or two) old, giving their seafood a smoky, garlicky flavor pairing.

Thank goodness we don't need day-old fish as an excuse anymore! This smoky romesco sauce recipe comes together from roasted tomatoes, roasted red peppers, toasted almonds, and garlic, and it turns almost anything you put it near into a centerpiece dish. I serve it with roasted veggies just as often as I pair it with seafood...and my husband loves it on chicken sandwiches.

It also happens to be vegan, which was not the goal when I first made it, but it's a nice bonus when you're feeding a crowd with different diets at the table.

If you want to see this sauce in its original role, I first shared it as the base for Shrimp Stuffed Peppers, where it plays backup dancer to the shrimp. It's too good to stay in a supporting role, so here it is with its own spotlight.

Ingredients for Romesco Sauce:

Tomatoes: Canned fire-roasted tomatoes are the easiest route if you can find them. I'm based in Portugal, so I air fry fresh Roma tomatoes instead to get that same roasted, slightly charred flavor.

Roasted red peppers: Jarred roasted red peppers work perfectly here. No need to roast your own.

Almonds: I use almonds that are already toasted, which skips a step entirely. Raw almonds work too, though toasted gives the sauce a little more depth.

Bread crumbs: Dry bread crumbs help thicken the sauce. I usually toast up those random bits and bobs in my freezer. Panko works, too!

Vinegar: Red wine vinegar is what's in the recipe card, but sherry vinegar is the most traditional choice.

Full ingredient list and measurements are in the recipe card below.

Step-by-Step Instructions

1. Blend the sauce

Combine the tomatoes, roasted red peppers, almonds, garlic, bread crumbs, vinegar, olive oil, smoked paprika, and red pepper flakes in a food processor or high-speed blender. Pulse until you reach your preferred texture, adding a little more olive oil or warm water if the sauce needs thinning. I like a rough texture, but you can blend until completely smooth in a high-powered blender.

2. Season and serve

Season with salt and pepper to taste. Juicier tomatoes or a different bread crumb can tip the balance slightly, so don't be afraid to add an extra glue of olive oil or a bit more salt to get it just right.

How to Use Romesco Sauce

Romesco sauce is ideal with fish, which makes sense given its origin story. Spread it under a piece of grilled or roasted fish instead of a heavier cream sauce and you get all the richness with none of the weight.

My favorite use might be swirled under grilled vegetables, topped with a spoonful of salsa verde. The smoky-sweet romesco against the bright, herby salsa verde is the very best grilled vegetable salad you'll ever make.

I also love it on a mezze platter with warm pita chips. And while this is a seafood blog, I'll admit my husband has claimed it for grilled chicken, steak, and more than one sandwich, so don't feel limited to fish.

Is this Romesco Sauce vegan?

Yes. This recipe is vegan, which makes it an easy addition when hosting a large group without creating a special substitution.

Can I make romesco sauce ahead of time?

Yes, and it's often better the next day once the flavors settle. Store it in an airtight container in the refrigerator for up 3-4 days.

Can I use romesco sauce on pasta?

Absolutely. Thin it slightly with a little pasta water and olive oil, then toss it with your favorite al dente noodles for a quick, smoky sauce.

What can I substitute for the almonds?

Hazelnuts are the traditional substitute. I've used walnuts before, as well.

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